Tender chickpea flour dumplings simmered in a tangy, spicy yogurt gravy. This classic Rajasthani curry is a flavorful vegetarian dish that pairs perfectly with roti or rice.
Prep20 min
Cook30 min
Servings4
Serving size: 1 serving
300cal
12gprotein
32gcarbs
15g
Ingredients
1.5 cup Besan (Also known as gram flour)
1.25 cup Curd (Whisked well, divided use (2 tbsp for gatte, 1 cup for gravy))
3 tbsp Ghee (Divided use (1 tbsp for gatte, 2 tbsp for gravy))
A classic Parsi breakfast of spicy, creamy scrambled eggs. Cooked with onions, tomatoes, and fragrant spices, it's perfectly soft, slightly runny, and absolutely delicious served on toast.
Perfectly spiced gatte ki sabzi with creamy, protein-packed Akuri – a soul-satisfying meal for any time!
This marwari dish is perfect for lunch. With 553 calories and 26.240000000000002g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 tsp Hing (Asafoetida)
0.75 tsp Turmeric Powder (Divided use (0.25 tsp for gatte, 0.5 tsp for gravy))
1.5 tsp Red Chili Powder (Adjust to taste, divided use (0.5 tsp for gatte, 1 tsp for gravy))
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
1.5 tsp Salt (Adjust to taste, divided use)
1 pinch Baking Soda (Optional, for softer gatte)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
4 cup Water (For boiling gatte, to be reserved for gravy)
Instructions
1
Prepare the Gatte Dough
In a mixing bowl, combine 1.5 cups besan, 0.5 tsp ajwain, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.75 tsp salt, and a pinch of baking soda. Mix the dry ingredients well.
Add 2 tbsp of curd and 1 tbsp of ghee. Rub the mixture with your fingertips until it resembles coarse breadcrumbs.
Add 2-3 tbsp of warm water, one tablespoon at a time, and knead into a firm, smooth dough. Do not over-knead. The dough should not be sticky.
Divide the dough into 4-5 equal portions. Roll each portion between your palms into a smooth log, about 1/2-inch thick.
2
Boil the Gatte
In a wide pot, bring 4 cups of water to a rolling boil.
Carefully slide the prepared dough logs into the boiling water. Cook on medium-high heat for 12-15 minutes.
The gatte are cooked when they float to the top and develop small blisters on their surface.
Using a slotted spoon, remove the cooked gatte and place them on a plate to cool. IMPORTANT: Do not discard the cooking water; reserve it for the gravy.
3
Prepare the Gravy Base
Once the gatte have cooled for about 10 minutes, cut them into 1/2-inch thick roundels. Set aside.
In a separate bowl, whisk 1 cup of curd until completely smooth. Add 1.5 tsp coriander powder, 1 tsp red chili powder, and 0.5 tsp turmeric powder to the curd. Whisk again to form a lump-free, spiced yogurt mixture.
4
Temper and Sauté Aromatics
Heat the remaining 2 tbsp of ghee in a kadai or heavy-bottomed pan over medium heat.
Add 1 tsp jeera and let them splutter. Add 0.25 tsp hing and sauté for a few seconds.
Add the finely chopped onion and cook until it turns soft and golden brown, which should take about 6-7 minutes.
Add 1 tsp ginger-garlic paste and the slit green chilies. Sauté for another minute until the raw aroma disappears.
5
Build and Simmer the Gravy
Add the tomato puree and cook for 4-5 minutes, stirring occasionally, until the mixture thickens and you see oil separating at the edges.
Reduce the heat to the absolute minimum. Slowly pour in the spiced yogurt mixture, stirring continuously and vigorously to prevent it from curdling.
Continue stirring and cook on low heat for 2-3 minutes until the gravy thickens slightly.
Gradually add 1.5 to 2 cups of the reserved gatte cooking water and the remaining 0.75 tsp salt. Stir well to combine.
Increase the heat to medium and bring the gravy to a gentle simmer. Let it cook for 5-7 minutes until it reaches your desired consistency.
6
Finish and Serve
Add the cut gatte pieces to the simmering gravy. Gently stir and let it cook for another 5 minutes, allowing the gatte to absorb the flavors.
Sprinkle 0.5 tsp garam masala and 2 tbsp chopped coriander leaves over the curry. Give it a final gentle stir.
Turn off the heat and let the sabzi rest for 5-10 minutes before serving. This allows the flavors to meld beautifully.
Serve hot with roti, paratha, or steamed rice.
253cal
15gprotein
11gcarbs
17gfat
Ingredients
8 pcs Large Eggs
2 medium Onion (finely chopped)
2 medium Tomato (finely chopped)
2 tbsp Ghee (can substitute with butter or oil)
0.25 cup Full-Fat Milk (at room temperature)
1 tsp Ginger Paste
1 tsp Garlic Paste
2 pcs Green Chili (finely chopped, adjust to taste)
0.5 tsp Turmeric Powder
0.5 tsp Red Chili Powder (or to taste)
0.5 tsp Garam Masala
1 tsp Salt (or to taste)
0.25 tsp Sugar (optional, to balance acidity)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the egg mixture. In a medium bowl, crack the 8 eggs. Add the milk, salt, and garam masala. Whisk vigorously for 1-2 minutes until the mixture is uniform and slightly frothy. Set aside.
2
Sauté the aromatics and tomatoes. Heat ghee in a non-stick skillet or pan over medium heat. Once hot, add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent. Add the ginger paste, garlic paste, and green chilies, and cook for another minute until their raw aroma disappears. Add the chopped tomatoes, turmeric powder, red chili powder, and optional sugar. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down and the ghee begins to separate from the masala.
3
Cook the eggs. Reduce the heat to low. Pour the whisked egg mixture into the pan over the masala. Let it sit undisturbed for about 20-30 seconds to form a slight base. Then, using a spatula, gently fold and scrape the mixture from the edges towards the center. Continue this gentle folding motion for 2-3 minutes. The key is to cook slowly to achieve a creamy consistency.
4
Garnish and serve. When the eggs are just set but still very moist and slightly runny, turn off the heat. The residual heat will continue to cook them. Immediately stir in the freshly chopped coriander leaves. Serve the hot Akuri at once with buttered toast, pav (soft buns), or roti.
